I would suspect that someone with the job title of "Wine Captain" would rank "above" someone with the title of "Wine Steward." But I also haven't been in a restaurant (that I know of) that used those titles since the mid-1960s . . .

The problem with the term "sommelier" is that it USED to be equivalent to "wine waiter," but now that MS degrees are being taken seriously, and given the respect and weight they deserve, one might see the term "wine steward" make a comeback.

oh no difference zin, I was just curious as I've heard the terms used and wasn't 100% sure of how they were being meant (generally) at restaurants. I also was wondering if the terms were used slightly differently by patrons and interpreted in a different way.

My interpretation of the current hierarchy in restaurants with sophisticated wine programs:

Wine Steward: in charge of the cellar during service; answers questions from staff or customers as needed.

Sommelier: has more extensive knowledge of the wines on the list, as well as the food, to make appropriate pairings; actively approaches and engages the diners with respect to both food and wine.

Wine Director: the executive of all affairs of the wine department, including hiring, budget, etc; most importantly, tastes and selects the wines, and organizes a sensible list; may or may not be on the floor during service.